Wednesday, January 7, 2009

Creamy White Chili

This was really good and a nice change from the usual chili which my kids do not really like.

Creamy White Chili

1 T. oil
1 lb. boneless, skinless chicken breast, cubed
1 onion, chopped
14-oz can chicken broth
2 15-1/2 oz. cans Great Northern beans, drained and rinsed
2 4 oz. cans chopped green chilies
1-1/2 t. garlic powder
1 t. salt
1 t. ground cumin
1/2 t. dried oregano
8-oz container sour cream1/2 pt. whipping cream
10-oz. pkg. corn chips
8-oz. bag shredded Monterey Jack cheese

  1. Heat oil in a large skillet over medium heat; add chicken and onion.
  2. Saute until chicken is cooked through; set aside.
  3. Combine broth, beans, chiles and seasonings in a large soup pot over medium-high heat; bring to a boil
  4. Add chicken mixture; reduce heat and simmer for 30 minutes.
  5. Add sour cream and whipping cream; mix well, heat and serve
  6. Top with corn chips and cheese. Serves 8.

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